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January 28, 2013

Red Lentil and Squash Curry Soup

Most red lentil stews I have made don't incorporate many vegetables, but with both squash and greens in this one it is a keeper in our house. Not to mention the great flavors that I spices lend to the stew. If you are looking to make this dish a bit richer and creamier, try adding some coconut milk - I used 1-2 tablespoons per serving. Enjoy!Ingredients1/2 TBS Extra virgin olive oil1/2 large onion, chopped3 garlic cloves, minced1-2 tbsp curry powder 1 tsp garam masala (or more to taste)1/2 tsp ground ginger4 cups low-sodium broth1 cup red lentils3 cups cooked butternut squash or pumpkin, pureed2 cup greens of choice (I used spinach)salt & black pepper, to taste

DirectionsIn a large pot, heat the EVOO over medium heat; add the chopped onion and minced garlic. Saute for about 5 minutes. Stir in the curry powder, garam masala and ginger and cook another 1-2 minutes (this really livens up the spices so don't skip this step). Add the broth and lentils and bring to a boil. Reduce the heat and simmer for 10 minutes.Stir in the squash puree and greens. Cook over medium heat for about 5-8 minutes or until heated through and the lentils are tender. Season with salt and pepper to taste.Serves 3-4, depending on how hungry you are ;-)Adapted from: http://ohsheglows.com/2011/10/05/red-lentil-and-squash-curry-stew/